Purple Sweet Potato Tarts

A sweet and simple dessert.

Ingredients:

(Makes 4-6 mini tarts)

For crust:
1 stick of butter
2 cups
For filling:
2 cups Coconut King diced purple sweet potato
1/2 cup sugar
1 stick of cream cheese
Berries for garnish

For golden graham cracker crust: mix together in food processor 1 stick of butter and 2 cups of ginger cookies or graham crackers until well combined. Press into mini tart pans and bake for 20 minutes until golden brown. For filling: Bake or boil two cups of Coconut King diced purple sweet potato until fork tender. Once cooled, combined with 1/2 cup sugar and 1 stick of cream cheese in a food processor or stand mixer. Spread gently into the graham cracker crust. Cool in fridge to set before serving. Top with berries if desired. Enjoy!